I love this recipe because it comes together quickly while still feeling like a nourishing, restaurant-quality ramen. The miso broth is deeply savory, the fresh vegetables add brightness and crunch, and the chicken makes it hearty enough for a full meal. It’s customizable, satisfying, and perfect for chilly nights or easy weeknight dinners.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 large chicken breast 2 Tbsp sesame oil 200g raw ramen noodles
Miso Broth 1.5 litres boiling water 1 stock cube 1 Tbsp grated ginger 2 bok choy, roughly chopped ½ capsicum, sliced ½ carrot, shredded 1 spring onion, sliced Pinch chilli flakes, optional ½ cup miso paste (130g)
to serve Sliced fresh chilli Spring onion, sliced
Directions
I slice the chicken breast into 1 cm strips and season with salt and pepper.
I heat the sesame oil in a frying pan and sauté the chicken for about 5 minutes, until golden. I set it aside to cool slightly.
I cook the ramen noodles according to the packet instructions, drain them, and set them aside.
In a large pot, I add all the miso broth ingredients except for the miso paste. I bring the mixture to a simmer and cook for 5 minutes.
I shred the cooked chicken into small pieces and add it to the broth along with the miso paste. I stir well until the miso dissolves, then remove the pot from the heat.
I portion the noodles into bowls and ladle the hot soup over them.
I serve the ramen topped with fresh chilli and sliced spring onions.
I sometimes add sliced mushrooms or corn for extra texture and sweetness. For a richer broth, I stir in a spoonful of butter or a dash of soy sauce. I love adding a soft-boiled egg on top for a classic ramen touch. If I’m craving heat, I add extra chilli flakes or a drizzle of chilli oil.
Storage/Reheating
I store the broth and noodles separately so the noodles don’t become mushy. The broth keeps in the refrigerator for up to 3 days and reheats well on the stovetop. The noodles can be refreshed by dipping quickly into hot water before serving. I avoid freezing the broth because miso can separate.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes, I often use thighs because they stay juicy and tender.
Can I add more vegetables?
Absolutely—broccoli, mushrooms, bean sprouts, or corn all work well.
Why add the miso at the end?
I add it after removing the pot from heat because boiling miso can reduce its flavor and nutritional benefits.
Can I make this vegetarian?
Yes, I substitute vegetable stock and omit the chicken.
What type of miso should I use?
I like using white or yellow miso for a lighter broth, but red miso creates a deeper, stronger flavor.
Can I use pre-cooked chicken?
Yes, shredded rotisserie chicken makes this even quicker.
How do I keep noodles from getting soggy?
I store them separately from the broth until serving.
Can I make the broth spicier?
Yes, I add more chilli flakes, chilli oil, or sliced fresh chilli.
Can I double the recipe?
Easily—this broth scales very well.
What toppings work well?
Soft-boiled eggs, sesame seeds, nori strips, or pickled ginger are all great additions.
Conclusion
I love how this chicken miso ramen combines simplicity with bold, comforting flavor. The warm broth, tender chicken, fresh vegetables, and chewy noodles make every bowl deeply satisfying. Whether I’m serving it for family dinner or enjoying a cozy night in, this ramen always hits the spot.
